Asian Chicken Lettuce Wraps (Better than P.F. Chang’s)!
Posted Feb 29, 2016, Updated Dec 05, 2023
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Asian Chicken Lettuce Wraps (better than P.F. Chang’s)! A quick (less than 30 minutes), easy, and healthy dinner that tastes delicious! Gluten and dairy-free!
I know that’s a pretty bold claim…Asian Chicken Lettuce Wraps you can make at home that are better than the beloved dish from P.F. Chang’s?! It may be bold, but it’s true! This Asian Chicken Lettuce Wraps recipe is one that took me years of trial and error, and lots of taste-testing, to get it just right.
These Asian Chicken Lettuce Wraps wraps are one of my favorite dinners (along with this cashew chicken stir fry). They are quick and easy and my whole family loves them. Even my kids eat them, and have tons of fun doing it!
How to make Asian Chicken Lettuce Wraps
Let’s walk through the process of making this chicken lettuce wraps recipe step-by-step. Don’t forget to watch the video too!
Make the sauce
The first step in this lettuce wrap recipe is making the sauce. The sauce is the key to the flavor of this recipe. And I beg you not to tamper with the sauce. It is the part of this recipe that took me years to perfect, and is absolutely delicious as-is!
It’s really simple to make! Just whisk all the ingredients together. If you use a thicker peanut butter that is solid at room temperature, you may need ot warm it slightly before using it to make this Asian lettuce wraps recipe!
Make the Lettuce Wrap Filling
- Brown the ground chicken! This recipe is very straightforward! There is, however, one very important step and that is to brown the ground chicken. Making sure the chicken is nice and crispy and brown is essential to the overall flavor and texture of this dish!
- Use a Wok, Sauté pan, or a cast iron skillet. For traditional Asian recipes I love pulling out my wok. But as you can see in the photo above, a regular sauté pan or cast iron skillet works perfectly!
- Dice the vegetables very small. This is one of the keys to making sure every bite is bursting with both texture and flavor! Sometimes I even let my food processor do the chopping for me!
FAQs about Lettuce Wraps
There are three varieties of lettuce that I recommend to use when making these chicken lettuce wraps:
– Butterhead lettuce
– Green Leaf Lettuce
– Romaine Lettuce
Just be sure to choose a head of lettuce that has large and flexible enough leaves to use as a wrap!
It’s actually very simple! Just cut the bottom part of the head of lettuce off. Then carefully peel away each lettuce leaf! Don’t forget to wash and dry the lettuce leaves before serving!
Store
Store any leftover lettuce wrap filling in an airtight in the refrigerator for up to 5 days. Store leftover lettuce separately in the refrigerator, because storing them together will make the lettuce soggy.
Serving Suggestions
I prefer to eat them the traditional way…as lettuce wraps! However, I usually serve these Asian Chicken Lettuce Wraps to my kids over noodles or rice, or with a side of our favorite homemade fried rice, because it’s much easier for them to eat with a spoon than wrapped in a piece of lettuce!
They’re also a great appetizer, along with these spring rolls dipped in peanut sauce, to some of our favorite Asian meals, like cashew chicken, vegetable stir fry, Asian quinoa salad, and this baked crispy tofu.
Asian Chicken Lettuce Wraps: Ingredients & Substitutions
As always I recommend making this recipe exactly as it’s written! Like I said, I tested and retested this recipe more times than I can count to achieve lettuce wrap perfection! However, here are a few potential substitutions!
- Ground chicken: Finely diced chicken breasts are a great substitute for ground chicken! You can also use ground turkey or ground beef!
- Peanut Oil: Any oil can be used here if you don’t keep peanut on hand or if you have a peanut allergy. I recommend olive oil or avocado oil!
- Soy Sauce: If you have a soy allergy you can substitute coconut aminos for the soy sauce.
- Peanut Butter: If you have a peanut allergy any nut or seed butter could work here, but peanut butter definitely gives the best results!
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Asian Chicken Lettuce Wraps (better than P.F. Chang’s)!
Ingredients
- 1 lb ground chicken
- 1 TBS peanut oil
- ½ onion minced
- 1 cup red or green pepper diced
- 1 8 oz can water chestnuts drained and minced
For the Sauce:
- 3 TBS soy sauce*
- 3 TBS hoisin sauce**
- 1 TBS sesame oil
- 1 TBS rice vinegar
- 1 TBS peanut butter
- 1 TBS honey
- 2 tsp sweet chili sauce (Trader Joe’s!)
- ½ tsp garlic powder
- ¼ tsp powdered ginger
To serve
- ¼ cup peanuts crushed.
- Lettuce or your favorite Asian salad
Instructions
- Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
- Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
- Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
- Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
- Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
- Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!
Video
Notes
Notes on ingredients:Â
- Ground chicken:Â Finely diced chicken breasts are a great substitute for ground chicken!
- Peanut Oil:Â Any oil can be used here if you don’t keep peanut on hand or if you have a peanut allergy. I recommend olive oil or avocado oil!
- Soy Sauce:Â If you have a soy allergy you can substitute coconut aminos for the soy sauce.
- *be sure to choose a gluten-free soy sauce to keep this asian lettuce wraps recipe gluten-free, like this one.
- Hoisin sauce: **be sure to choose a gluten-free hoisin sauce to keep this recipe gluten-free, like this one.
- Peanut Butter:Â If you have a peanut allergy any nut or seed butter could work here, but peanut butter definitely gives the best results!
Store
Store any leftover lettuce wrap filling in an airtight in the refrigerator for up to 5 days. Store leftover lettuce separately in the refrigerator, because storing them together will make the lettuce soggy.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I literally just made these for lunch, leaving out the bell pepper because I don’t like them in my Asian food… these are amazing! And a fantastic way to get in some protein and a green without resorting to a salad. I think wilting kale in the chicken part could make them even more vitamin packed. Yum yum yum!
YAY! I’m so glad you enjoyed them! I have snuck some shredded zucchini in this recipe before, but haven’t thought to try kale! Sounds amazing!
Great GF recipe! I try to make GF and DF dishes when one of my friends comes over. And this was a HIT!
I’m SO glad you enjoyed them! They are a favorite around here for sure!!!! 🙂
I have made many, many reciepe’s from Pinterest, some have been good and some have been not so good. I have to say this is the best reciepe I have made. I have never made any comments on the reciepes that I have made but felt I needed to on this one. My husband and I absolutely loved it! Full f flavor and so easy to make. Thanks for sharing.
Amy! I can’t thank you enough for stopping by and letting me know that you loved this recipe! It is one of my favorites as well! It means SO much to me when other people try and enjoy my recipes! Have a wonderful day!
Simply amazing, loved the recipe. I wish I knew the amount of calories in it.
Elsa I’m SO glad you loved the recipe! I’m sorry I do not include calorie counts in my recipes. But you can click here and enter the ingredients to get an estimate!
MyFitnessPal app has a great feature that lets you copy/paste a web page in and it magically locates the recipe in the blog or whatever and calculates the calories/nutrition!
Thank you for that info Cheryl! I don’t include calorie counts so I’m glad to know this tool is out there!
You do include calorie counts now right? What is the serving size for this one?
Thanks!
Can you believe I’ve never been to P.F. Changs? I actually made a similar recipe based on a Thai restaurant, but using cabbage instead. The cabbage is much more sturdy. Have you ever tried substituting the lettuce for cabbage?
My recipe is different, but I’m definitely going to try yours + mine to mix and mingle.
I found you through the #SHINEbloghop!
I love the idea of using cabbage leaves instead of lettuce! Mixing & mingling recipes is always fun! 🙂 Thanks for stopping by!
Your Lettuce Wraps look fabulous! Looking forward to seeing you again at Full Plate Thursday tonight!
Hope you are having a great day!
Miz Helen
These look amazing!!
Thanks so much for linking up over at Sunday’s Simple Homemaker on Prairie Gal Cookin! Please feel free to drop in and leave a link or two on this week’s link-up, we’d love to see what you’ve been up to! http://www.prairiegalcookin.com/sundays-simple-homemaker-2nd-weekly-link-up/
This dish looks amazing and super delicious! I love lettuce wraps!
Can’t wait to try these! Thanks for sharing at Turn It Up Tuesday.
Thanks so much Heather! I hope you love them!
Hi Laura, thank you for linking up your Asian Chicken Lettuce Wraps at the Creative Muster Party, they look amazing and I love lettuce wraps! We hope you’ll stop by next Tuesday night at 6 pm EST to party with us again. Your post is one of my #FavoritePosts this week, so it’s been shared on Google+ with my followers. 🙂 ~Heather